Mona Lisa’s Glazed Smoked Ham

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  • 1 Ham 10-12 lbs
  • 1-20 oz. can round sliced pineapple
  • 1 jar maraschino cherries
  • 2 boxes brown sugar


Set EGG for indirect cooking at 350°F1177°C and line Baking Pan with aluminum foil.

Rinse ham with cold water, pat dry, and set aside.

Take the juice from the pineapple and mix well with the brown sugar to make a nice thick syrupy glaze. Next add the pineapple to the ham putting a cherry in the hole of each pineapple round. Finally pour the glaze over the ham.

Loosely cover the ham with aluminum foil and cook for 3-4 hours basting the ham with the pan juice every 30 min.

Let stand for 30 min. slice and ENJOY!!!

16 thoughts on “Mona Lisa’s Glazed Smoked Ham”

  1. I’ve been making this for a few years based on this recipe. Always a hit at the big family Easter brunch. The one thing I add to it, is, I inject mabel syrup into the ham with a meat injector. The ONLY problem I’ve had with this, it that it’s better than my mom’s ham. lol,, she was not thrilled about that.

    1. FYI, I use the BBQ Pit Boys glaze recipe…
      Has Serano Peppers. I do NOT make it too spicy though.
      Whiskey, Molasses, little soy, brown sugar, diced peppers.
      Heat it up 5-10 minutes to let blend together. I often make night before.

    2. Interesting idea. I suspect for a whole ham, not spiral as I do.
      Spiral ham does allow for more smoke flavor to permeate the meat.
      I do a Apple & Mango juice injection for my Pork Butt prior to smoking.
      I might consider apple juice and maple syrup injection for my next Butt :—-)
      Inject first time and let sit overnight. 2nd injection is just prior to smoking.
      Saw this on a BBQ Pitmaster tv show.
      Cool idea, thanks….

    1. Box of brown sugar is usually 16oz or 1lb.
      IMO 2 boxes is a MASSIVE AMOUNT OF sugar for basting on a smoked ham.
      Recipe has lots of potential and similar to my process :—–)
      Oven ham, I do have on side a sweet raisin YUM!!

    1. I’m cooking the ham for Christmas. But, how can I get a smoke taste in the ham if the ham is covered? Through the basting process?

  2. I haven’t tried this recipe, but I think cooking the ham in the BGE fully covered with aluminum foil wouldn’t be a heck of a lot different than cooking it in the oven. How does it get the smoke flavor ?

    1. great question, smoke does permeate if not too tight.
      I buy on sale pre-cooked SPIRAL ham. I put in a aluminum pan, uncovered,
      pour apple juice 1/4 cup or so in pan, baste every 30 min with a glaze.
      OH and I put skewers through spiral ham so does not fall apart.
      3hrs at 300 degrees is plenty of time. Apple, Cherry, little hickory wood.

      1. I also freeze a “on sale” ham or extra ham up to a year.
        Usually 6-7 months. I wrap in semi heavy plastic bag wrap/date it.
        Prior to using, most of the time via fridge thaw process, 5 days approx.

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